MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ewedu Soup (Jute Leaves Soup)
Categories: African, Middle east, Soups
Yield: 5 Servings

8 oz Fresh ewedu leaves
3 c Water; up to 4 c
2 tb Locust bean
2 tb Ground crayfish
1 ts Chicken bouillon powder
- (1 cube)
Salt; to taste
8 oz Frozen jute leaves
2 tb Locust bean
2 tb Crayfish; ground
1 Bouilon powder (1 cube)
Salt; to taste

Preparation time: 10 minutes
Cooking time: 10 minutes

Ewedu is very popular not only in west Africa but in the Middle East,
East Africa, and North Africa. It is, without a doubt, one of the
easiest Nigerian soups to cook.

Fresh Leaves:

Pluck the ewedu leaves one by one. Then rinse the leaves in a large
bowl by gently swirling them around so that any sand particle can
settle at the bottom of the bowl.

Now gently use your had to scoop the ewdeu from the water and repeat
the process a couple of times until the ewedu leaves are clean and
there are no more sand particles settling under the bowl.

Blend the ewedu leaves in a blender with the locust bean and crayfish
until smooth.

Pour the mixture into a pot. Season with salt and bouillon powder
(cube) and cook on medium heat for about 5 minutes or until it
becomes smooth and viscous.

Frozen Pack:

Thaw the frozen jute leaves by leaving it on the counter top for few
hours or place it inside hot water to melt if you are in a hurry.

Blend the leaves if not already blended and pour inside a pot. Add the
locust bean, crayfish, salt and stock cube (if necessary) and stir to
combine.

Leave to cook for 5 minutes stirring occasionally until the ewedu
becomes smooth and viscous.

Recipe by Lola Osinkolu

Recipe FROM: <https://cheflolaskitchen.com/
jute-leaves-soup-ewedu-mulukhiyah-or-molokhia/>

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